| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Rice and flour | rice | 60 minutes | 1 place |
ingredient
- 500 grams of Japanese rice, Aero brand (sushi rice ingredients)
- 50 grams of Aero brand barley (sushi rice ingredient)
- 660 cc water (sushi rice ingredient)
- 100 grams of AERO brand sushi vinegar (sushi rice ingredient)
- 1 piece squid (sushi topping ingredient)
- 1 piece of stingray cream (sushi topping ingredient)
- 1 piece pickled mackerel (sushi topping)
- 1 piece grilled eel (sushi topping)
- 1 piece of salmon (sushi topping)
- 1 piece of butterfly shrimp (sushi topping ingredient)
- 1 piece of octopus (sushi topping ingredient)
- 1 piece tuna (sushi topping)
- 2 pieces of egg rolls (10 grams each) (sushi topping ingredients)
- 1 piece of AERO brand crab stick (sushi topping ingredient)
- 3 slices of Japanese cucumber, cut into diagonal slices (sushi topping ingredient)
- 10 grams of pink pickled ginger (sushi topping)
- 2 grams of Wasabi, Aero brand (sushi topping ingredient)
- 1 packet of Aero brand soy sauce (sushi topping ingredient)
Preparation
- Mix sushi rice by mixing cooked Japanese rice with cooked barley and adding sushi vinegar.
- Make sushi toppings by cutting sweet egg, cutting tuna, and eel slices.
- Form sushi rice. Cut plastic wrap into sections. Place salmon top on top. Form rice into balls and place on top of sushi.
- Pull the plastic wrap tightly into a ball, then unfold the plastic wrap.
- Do the same with all sushi toppings to form round balls.
- Arrange in a box and decorate the sushi to make it look beautiful and delicious.
